Big auspicious five kernel steamed bun recipe-Chinese Food-best chinese food recipes-cooking food

Big auspicious five kernel steamed bun

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Today is the simulation theme again. But this simulation is a little castrated. Because the materials are not complete. But it's still good to see. Then we will make a super full version. This is for your reference. Here's what I don't have. I used gauze when printing orange lines. The effect is not ideal. It's better to use the towel with large grains. The lines printed are natural. You can also use toothpick to pierce some small pores on the skin. That's more delicate and slightly warped. The dough part. After the dough is cut, it must be kneaded and then wrapped. This is the key point for the dough to be smooth after steamed. The dough should be soft, but not sticky. In this way, the dough will ferment well, taste well and organize well. [serving quantity - 8]

Cooking ingredients

dough -:8

medium gluten flour:400g

five kernel stuffing:280g

Cooking Steps

Step1:First, cut the carrot into pieces and put it into the wall breaking machine with clear water.

Step2:Beat it into juice.

Step3:Then add the yeast directly into the carrot juice and stir it to boil. You can also take a small amount of carrot juice to boil the yeast first.

Step4:Then add flour, salt, sugar and carrot yeast juice to the mixing bowl.

Step5:Use slow kneading to dry powder, then turn to medium speed kneading to smooth. The dough is wet but not sticky. Soft feel.

Step6:Then take out the dough. Round it a little. Put it into a bowl. Cover it with plastic wrap for a fermentation.

Step7:Double the dough.

Step8:Spread a layer of dry powder on the chopping board. Then take out the fermented dough.

Step9:Directly divided into 8 parts.

Step10:Take out a portion of dough. Sprinkle a small amount of dry powder on the flour. Knead the dough until it is smooth. Arrange the dough in order and cover with plastic wrap. When the last dough is kneaded, the first dough will be almost relaxed.

Step11:Take out the first loose dough, smooth side up, roll it with a rolling pin to form a thick and thin skin in the middle, and then put in a 35g five kernel filling.

Step12:Then push the dough up with tiger's mouth. Cover the stuffing thoroughly. Close and squeeze tightly.

Step13:Sprinkle dry flour on the bread germ and put it on the emery cloth. (note here. It's better to use a coarse towel here. It's the kind with larger particles on the towel. The orange skin will be deeper if pressed. But because I don't have a clean coarse towel, I'll use a emery cloth instead. The effect is not obvious, but it's better than none.

Step14:Then wrap, tighten and press out the lines as shown in the picture.

Step15:If you use a thick towel, the effect will be much better.

Step16:Then take the chopsticks and gently press out the orange base in the middle of the dough.

Step17:Use a toothpick or a scalpel. Press out the wrinkles along the small holes.

Step18:Put the pressed orange on the steamer. Cover it and wake up to 11.5 times the size. Then directly open the fire. Turn the water to medium fire after boiling. Steam for 15 minutes. Stew for 3 minutes and then open the lid.